Vegetarian Pasta Sauce

Ingredients

3 medium onions, chopped

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

5 garlic cloves, minced

2 tablespoons olive oil

3 medium zucchini, choppped

3 medium yellow summer squash, chopped

3 medium tomatoes, chopped

1 medium eggplant, peeled and cubed

2 cans, 28 oz each, italian crushed tomatoes

1 can, 6 oz, tomato paste

1/4 cup minced fresh basil

3 tablespoons minced fresh oregano

2 tablespoons minced fresh rosemary

2 teaspoons Italian seasoning

1 1/2 teaspoon salt

1/2 teaspoon pepper

Directions

1. In a dutch oven, saute the onions, peppers and garlic in oil until tender. Add the zucchini, summer squash, tomatoes, and eggplant; cook and stir for 5 minutes.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat, simmer, uncovered for 1 1/2 to 2 hours or until sauce is thickened.

Serves 14, 1 cup each